Coconut Curry Chicken Soup - First Trial

Last week's Pinterest project was Coconut Curry Chicken Soup.  I'm on a HUGE kick for this soup, having found a delectable option at our local supermarket.  But $3.99 is a lot for a cup of soup, and, while I appreciate the convenience of the supermarket deli, I can't afford to buy as much of this soup as I want to eat.  Clearly, making my own is the only way.

I went to Pinterest and searched for Coconut Curry Chicken Soup, and pinned a few interesting and delicious looking options.  My first trial was this option, because it looked a little more filling than the others I had pinned, what with the noodles and all.

As with oh, so many recipes, and particularly recipes from magazines, there are places in the instructions that leave room for interpretation.  "Shredded cooked chicken breast" is one of these.  I had some random Foster Farms lying around, and put them in the oven with some chicken broth to cook through, thinking it would keep them moist and the chicken broth flavor would be complimentary to the soup itself, as it contains 6 cups of the stuff.  Wrong choice.  The soup itself was mildly curry-flavored to begin with, so the standout flavor was indeed CHICKEN COOKED IN CHICKEN BROTH instead of the delicious curry-flavored chicken my mouth was wanting.  Lesson learned.

I was disappointed with the broth.  The lite coconut milk was too light, the curry flavors were understated, and the chicken broth was overwhelming.  Fine, acceptable, adequate...but not amazing, awesome, or delicious.

The vegetables and noodles were wonderful.  Keep that part.

I plan on making this recipe again, with some tweaks.  When I do, I'll write a review...and possibly an amended recipe.

Of course, I forgot to take a picture of this adequate dish.  Mine looked pretty much exactly like the picture in the original post, which is featured below.

Not my picture. Cooking Light has better photographers than me.